Sort ingredients
kramerfamily
QR Code
Listen
Pdf
Pat both sides of the chuck roast dry and drizzle with oil.
Season both sides with salt, thyme, paprika, garlic powder, parsley, oregano, onion powder, and pepper. Pat in the seasonings.
Heat oil in a Dutch oven over medium-high heat. Sear the chuck roast for 2 minutes on each side until a nice crust forms.
Remove the seared meat and set aside.
Reduce heat, add more oil, and sauté the diced onion for 3 minutes.
Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the tomato paste and deglaze the pot with 2 cups of beef broth, scraping up any browned bits.
Add the ranch seasoning mix and pot roast seasoning, mixing well.
Turn off the heat, return the seared meat to the pot, and pour in 6-8 cups of beef broth to cover the meat.
Add the bay leaves, cover, and bake at 400°F for 1 hour.
Add the chopped potatoes, carrots, and celery, cover, and bake for an additional 1.5 hours.
Remove the pot roast, shred the meat, and return it to the pot to keep it juicy.